Ingredients:

  • 500 g (1 lb 2 oz) minced (ground) chicken
  • 1½ cups (90 g) panko breadcrumbs
  • 1 small brown onion, finely diced
  • 1 tbsp freshly minced garlic
  • 1 large egg
  • ½ cup (50 g) freshly grated parmesan cheese
  • 2 tbsp milk
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
  • Olive oil spray or 1 tbsp olive oil (for cooking)
  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 1 tbsp freshly minced garlic
  • 135 g (5 oz) semi-dried (sun-blushed) tomatoes, drained and chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato paste (concentrated puree)
  • 2 cups (500 ml) chicken stock
  • 1 cup (200 g) risoni (orzo)
  • ½ cup (125 ml) thickened (heavy) cream
  • 1 tsp dried oregano
  • ½ tsp chilli (red pepper) flakes, optional
  • ½ tsp freshly cracked black pepper
  • ½ cup (125 ml) water
  • 2 cups (100 g) fresh baby spinach
  • ½ cup (50 g) freshly grated parmesan cheese (extra for serving)

Instructions:

  1. In a large bowl, combine minced chicken, breadcrumbs, diced onion, garlic, egg, parmesan cheese, milk, paprika, oregano, salt, and pepper. Mix until just combined.
  2. Roll mixture into approximately 12 meatballs (about the size of a golf ball), using water on hands if sticky.
  3. Preheat the oven to 220°C (425°F). Place meatballs on a lined baking tray, spray with oil, bake for 10 minutes, then grill for an additional 3-4 minutes until golden brown.
  4. Heat oil in a non-stick pan, cook meatballs for 8-10 minutes until browned and cooked through. Set aside.
  5. Preheat the air fryer to 200°C (400°F). Spray basket, place meatballs, and cook for 6-8 minutes until browned.
  6. Heat olive oil in a large non-stick pan over medium-high heat. Add diced onion and garlic; sauté for 2-3 minutes until softened.
  7. Add semi-dried tomatoes; stir in red wine vinegar and cook until evaporated.
  8. Mix in tomato paste, then incorporate chicken stock, risoni, cream, oregano, chilli flakes (if using), and pepper. Stir and cook for 5 minutes.
  9. Add water; cook for an additional 5 minutes until risoni is tender and creamy. Turn off heat; stir in baby spinach and parmesan until wilted.
  10. Add meatballs to sauce, gently fold to coat. Serve immediately with additional chilli flakes and parmesan if desired.